This tender balsamic lamb with roasted herb potatoes is ideal for busy weeknights with minimal prep and just a short time on the barbecue. 


Total Time              55 min + Marinating time

Serves                   4


  • 3 (150g each) lamb backstraps (eye of loin) or 6 lamb fillets
  • 60ml (1/4 cup) balsamic vinegar
  • 2 1/2 tablespoons olive oil
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 garlic clove, crushed
  • 800g chat (small coliban) potatoes, halved
  • 1 x 35g pkt Italian herb potatoes (McCormick brand)
  • 250g (1 punnet) cherry tomatoes
  • 1/2 cup loosely packed fresh basil leaves, shredded
  • 50g baby rocket leaves, to serve


  • Combine lamb, vinegar, 1 tablespoon oil, rosemary and garlic in a glass dish. Cover and set aside in fridge for 2 hours to marinate.


  • Preheat oven to 190°C. Toss potatoes with 1 tablespoon oil in a bowl. Add Italian herb mix. Spread potatoes in a single layer over a large roasting pan and cook for 20 min or until tender. Toss tomatoes in the remaining oil and add to pan. Roast for a further 10 min.


  • Meanwhile preheat barbecue grill on high. Drain lamb and sook for 4 min. each side for medium. Rest 5 min., then slice. Add basil and rocket to potatoes and serve with lamb.


Recipe Sourced From Taste

More Lam Loin & Fillets Recipes Here